Pot o Gold
Created by muffinlady on January 21, 2012
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #4231
Ingredients
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 3 tablespoons vegetable oil
- 1 cup milk ( Originaly it said 1 percent I use 2 percent)
- 1/2 cup chopped fresh parsley -
- 2 15-ounce cans tomato soup (not condensed)
How to Make
-
Step 1: Mix baking powder, salt and flour. Add oil and mix. Add milk and parsley and mix together.
-
Step 2: Put soup into a large saucepan. Put it on the stove and bring soup to a boil over medium-high heat. turn heat down to medium.
-
Step 3: Drop batter by the tablespoon over the soup to make 5 large dumplings.
-
Step 4: Put the lid on the pot and turn the heat down to medium-low so the soup is just simmering. Cook for 20 minutes or until dumplings are coked all the way through. (I always cook 10 minutes with lid on then 10 minutes with lid off) Using slotted spoon, take one out and cut it open to see if it's done. If not put it back i the pot and cook a few minutes more
Nutritional Facts
- Serving Size: 1 (140.7 g)
- Calories 304.1
- Total Fat - 3.9 g
- Saturated Fat - 1.9 g
- Cholesterol - 8.4 mg
- Sodium - 213.2 mg
- Total Carbohydrate - 58.8 g
- Dietary Fiber - 3.3 g
- Sugars - 0.6 g
- Protein - 8.2 g
- Calcium - 149.3 mg
- Iron - 1.6 mg
- Vitamin C - 13.5 mg
- Thiamin - 0.1 mg